Spinach crostini

500g spinach or chard leaves
300g yoghurt
3-4 garlic cloves
50g pine nuts
½ chilli
  • Steam the spinach / chard until tender, squeeze out any excess water and finely chop
  • Finely chop the chilli and garlic and gently cook in a dash of oil
  • Add the spinach or chard to the pan and stir round for a further minute
  • Toast the pine nuts
  • Add the yoghurt to the pan with the spinach / chard and season well
  • Serve on crostini with the pine nuts sprinkled on top
Original Source: 

Izzy Silvester